juice

Spinach Salad With Orange Fig Vinaigrette

HANDS-ON TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
SERVES: 6

VINAIGRETTE

  • ½ cup dried figs, coarsely chopped
  • 1 cup water
  • 3 Tbsp. dried figs, finely minced
  • 2 tsp. fresh thyme leaves, chopped
  • 2 tsp. toasted yellow mustard seeds
  • 1½ Tbsp. shallots, minced ½ cup Noble® Organic Orange Juice
  • 6 Tbsp. sherry vinegar
  • 1 cup extra virgin olive oil
  • Salt & fresh cracked pepper to taste

SALAD

  • 12 oz. pumpkins seeds
  • 2 cups grape tomatoes cut in half
  • 2 bags (5 oz.) baby spinach

DIRECTIONS

For the Vinaigrette:

  • Combine the ½ cup of chopped figs with water in a saucepan over high heat and bring to a boil.
  • Reduce the heat and simmer until the liquid is reduced by half, about 7 minutes.
  • Transfer to a blender or a food processor and puree until smooth.
  • Pour the fig puree into a mixing bowl. Whisk in the remaining ingredients.
  • Taste and season with salt and pepper.
  • If the dressing is too thick, add additional orange juice.
  • Place into a container and store in the refrigerator for up to 5 days.

For the Salad:

  • In a large bowl toss pumpkin seeds, tomatoes, spinach and enough vinaigrette to coat. Do not over dress the salad.
  • Divide into 6 bowls.